Ingredients

The following ingredients have 4 Servings
  • 50g (⅓ cup) cashews
  • 100ml (3 oz) coconut milk
  • 1.25ml (¼ tsp) salt
  • 1.25ml (¼ tsp) ground cumin
  • 1 large courgette
  • 5ml (1 tbsp) coconut oil
  • 2.5ml (½ tsp) mustard seeds
  • 1 green chilli, finely chopped
  • 2.5ml (½ tsp) salt
  • 45ml (3 tbsp) pumpkin seeds, toasted [optional]
  • ½ lime, juiced

Instruction

  • To make the sauce, place the cashews, milk, salt and cumin in a bowl and leave to soak for at least an hour or overnight. If leaving overnight, leave it in the fridge.
  • When ready to make the salad, place the courgette in a spiralizer to make the courgetti, or if you don’t have a spiralizer, use a potato peeler to make long, thin slices.
  • Place the soaked sauce ingredients into a blender or food processor and blend together until smooth, then set aside.
  • In a large saucepan, heat the coconut oil, then add the mustard seeds. Once they pop, add the chilli.
  • Next add the ground turmeric and stir for a few seconds, then pour the blended sauce into the saucepan and add the courgetti and salt.
  • Stir the sauce and courgetti lightly then taste the sauce and add more salt or lime if needed.
  • Serve the dish immediately with pumpkin seeds sprinkled on top.